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Homemade Crescent Rolls filled with parmesan | perfectly soft and delicious
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Parmesan Crescent Rolls

Perfectly soft and fluffy homemade crescent rolls for the ultimate dinner bread or snack.
Prep Time20 mins
Cook Time20 mins
Rise Time2 hrs
Course: Side Dish
Servings: 24 rolls


  • 3 C parmesan blend divided
  • 1 C milk
  • 1 C water
  • 1/3 C granulated white sugar
  • 1/2 C butter divided
  • 3 tsp salt
  • 1 egg beaten
  • 2 Tbsp instant yeast
  • 6 C all-purpose flour


  • Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
  • In a sauce pan combine milk, water, sugar, 4Tbsp butter and salt over medium heat. Heat until warm (not hot or boiling).
  • Pour into the large mixing bowl of a stand mixer.
  • Slowly whisk in egg (adding slowly stops it from scrambling the egg)
  • Add yeast. Allow to sit and "bloom" for about 5 minutes until foamy and smells "yeasty".
  • Add 2 cups cheese.
  • Using a bread hook, mix in flour on low speed 1 cup at a time
  • Cover with a damp towel and let rise until doubled (about 1 hour).
  • Remove dough and divide into 3 separate balls.
  • Roll out first dough into approximate 10 inch circle. Cut into 8 slices, just like slicing a pizza. In fact, we like to use a pizza cutter for this step.
  • Melt 4 Tbsp butter in a small bowl. Brush the whole circle with melted butter. Sprinkle with 1/3 cup of the remaining Parmesan cheese.
  • Starting at the outside of the circle, roll up to the tip of the dough to get the classic crescent shape.
  • Place on a lined cookie sheet, repeat with remaining dough balls.
  • Once all the crescents are rolled, allow for a second rise for about 1 hour.
  • side note: If you are in a rush you can skip the second rise.
  • Brush tops with remaining butter and sprinkle with parmesan.
  • Bake for 26-32 minutes or until tops are lightly browned.
  • Eat hot right away, but tastes just as great at room temp.
  • Will keep covered in the fridge for 5 days.